What are we eating ? | Fresh recipes

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Indulgence: pan-fried oyster mushrooms Blanc de gris

For 4 people

Ingredients for the mushrooms

• 2 tbsp. tablespoon unsalted butter
• 250g oyster mushrooms
• 1 chopped shallot
• 25ml white wine
• Salt and pepper
• 1 radicchio
• 1 C. maple syrup

Ingredients for the parsley

• 125ml chopped parsley
• 125ml chopped cilantro
• 125ml chopped mint
• 50ml tarragon
• 1 clove of garlic
• 1 chopped red chili pepper
• 2 tbsp. olive oil
• Juice of a lime

Ingredients for the accompaniment

• Salt and pepper
• 10 spring lettuce leaves
• 1 pear, julienned
• 1 C. olive oil
• 1 C. honey
• Salt and pepper
• 20 g of Le Fleur des Monts cheese or other

Preparation

• 1. In a blender or food processor, grind the herbs, garlic, chilli, olive oil and lime juice. Season to taste and set aside.
• 2. Cut the radicchio in four and grill it on the BBQ or in a ridged pan. Chop, place in a bowl and add the maple syrup. Stir.
• 3. In a skillet, melt the butter. Sauté the oyster mushrooms over high heat, until golden brown. Add shallots and deglaze with white wine. Add the radicchio. Add the parsley. Salt and pepper.
• 4. In a small mixing bowl, mix lettuce, pear, oil, honey, salt and pepper.
• 5. Place the mushrooms on the plate.
• 6. Top with lettuce and pear.
• 7. Finish with shavings of Le Fleur des Monts cheese.

A great idea for Bouillon Bilk

At Bouillon Bilk, we serve a more complex plate of oyster mushrooms, with pressed apples, smoked mushroom powder, kohlrabi, granola, poblano sour cream and Macedonian feta cheese. The oyster mushrooms are cooked on the grill. A great idea for the house, on the eve of barbecue season!

Source: Cadet restaurant recipe.

Published on lapresse.ca on April 19, 2018.

Quickly done well done: asparagus salad, feta, pomegranate and pistachios

Our family has a big crush on this summer salad! Zaatar is a spice blend originating from the Middle East that goes wonderfully with olive oil, feta, pistachios and pomegranate.

Ingredients

• 1 bunch asparagus, hulled and halved
• 1 drizzle of olive oil
• Juice of 1/2 lemon
• 2-3 tbsp. pomegranate seeds
• 2-3 tbsp. tablespoons feta cheese, crumbled
• 2-3 pinches of zaatar
• Coarsely chopped pistachios, to taste
• Coarsely chopped fresh basil, to taste
• Salt pepper

Preparation

• 1. Cook asparagus in boiling water until tender but still crisp. Cool in ice water, then arrange on a serving platter.
• 2. Add all the rest of the ingredients to the asparagus, season well and serve.

Source: recipe by Sophie Ducharme.

Posted on The Press+ on May 25, 2017.

Call me boss! : fresh pasta with tomato sauce by Elena Faita

Elena Faita is originally from San Vittore del Lazio, in the Rome region, but today it is in the Naples region that she wants to take us. And in Naples, she says, pasta is eaten with tomato sauce. Here is his recipe.

Ingredients for the basic pasta

• 3 cups durum wheat semolina or all-purpose flour
• 4 eggs (extra large)
• 2 tbsp. tbsp olive oil
• 50 ml of water or more depending on the size of the eggs

Preparation of basic pasta

1. Knead

To. By hand

• 1. Form a well with the flour. Add the eggs and oil to the well.
• 2. Scramble the egg mixture with your hands and slowly add the flour until a ball forms.
• 3. If the ball does not form, add water.
• 4. Knead the dough for about 5 minutes.
• 5. The texture of the dough ball is a little firmer than pizza dough.

b. In the food processor

• 1. Add all ingredients and blend for 30 seconds using the steel blade. Add water if necessary.

2. Leave to rest

• 1. Place the ball of dough in plastic wrap.
• 2. Let stand for 15-20 minutes (optional).
• 3. Note that the ball of dough can be prepared the day before.

3. Flatten

• 1. Cut a 0.5 inch slice of dough. Flatten with your hands.
• 2. Position the machine at the first (largest) hole.
• 3. Pass the slice between the rolls.
• 4. Fold the slice and pass again. Repeat this step 4 times (more if necessary), until the slice is smooth.
• 5. Sprinkle the slice with semolina regularly.
• 6. Place the machine at the 5th and 4th holes, repeat the previous step 1 time.
• 7. Holes 3 and 2 will flatten the sheet enormously.

4. Bake

• 1. Place the pasta in salted boiling water and cook for 20 to 30 seconds.

Ingredients for the tomato sauce

• 7 c. tbsp olive oil
• 2 whole garlic cloves cut in half (remove the germ)
• 500 g fresh tomatoes (pallet plum tomatoes, seeded and diced or 1 ½ can Aurora tomatoes)
• 6 to 8 basil leaves
• Salt

Preparation of the tomato sauce

• 1. Heat 3 tbsp. tablespoons of olive oil in a cauldron.
• 2. Brown the garlic cloves in the oil.
• 3. Add the tomatoes and continue cooking for 10 to 15 minutes.
• 4. Add whole basil leaves.
• 5. Continue cooking, stirring for 5 minutes.
• 6. Return the garlic to the sauce, crush it and put it back.
• 7. Add salt to taste and another 3 tbsp. tbsp oil.
• 8. Sprinkle with parmesan and serve.

Source: Mezza Luna Cooking School

Published on lapresse.ca on December 28, 2020.

Guilty Pleasure: Buttermilk Rhubarb Panna Cotta

It’s rhubarb season. It was therefore fashionable to ask the pastry shop of the same name to make us a panna cotta with slightly acidic notes.

For 4 servings

Use 4 small glass jars

Ingredients for the base

• 1 gelatin sheet *
• 75g 35% cream
• 38g sugar
• 60g milk
• 95g buttermilk

* You can usually find gelatin in grocery stores.

Note: To ensure recipe accuracy, most measurements are in grams. A scale can be purchased to measure ingredients accurately.

Ingredients for the poached rhubarb

• A few stalks of rhubarb
• 100g sugar
• 100g (100ml) water
• To taste: a little fresh ginger or vanilla

Ingredients for the coconut crumble

• 25g butter
• 25g sugar
• 25g flour
• 25g ground almonds
• 10g roasted coconut
• To taste: 1 pinch of cardamom or ginger (powder)

Base preparation

• 1. Soften the gelatin by immersing it in cold water for 20 minutes in the refrigerator. Then, squeeze out the gelatin, then set aside.
• 2. Boil the cream and the sugar. Add gelatin and milk.
• 3. When the mixture is cooled, add the buttermilk. It is important to wait until the mixture is cold before incorporating the buttermilk. You can transfer everything to another dish if you want it to cool faster.
• 4. Strain, then pour about 65 g of mixture per jar.
• 5. Let stand in the refrigerator for at least four hours.

Preparing the poached rhubarb

• 1. Cut the rhubarb diagonally into chunks about 1 inch (2.5 cm) long. Place the pieces in a container.
• 2. Boil the sugar and water. Add fresh ginger or vanilla, if desired.
• 3. Pour the hot syrup over the rhubarb. Close the container to macerate everything.
• 4. When the rhubarb has cooled, arrange the pieces on the panna cotta.

Preparation of the crumble

• 1. Preheat the oven to 175°C (350°F).
• 2. Combine butter, sugar, flour, ground almonds and roasted coconut. Add a pinch of cardamom or ginger powder.
• 3. Put in the oven for about 15 minutes. Mix, then return to the oven until the preparation is colored.
• 4. Sprinkle the panna cotta with crumble.

Note

You can prepare the base for panna cotta up to three days before serving.

Source: recipe by Stéphanie Labelle, pastry chef at Rhubarbe.

Published on lapresse.ca on June 5, 2017.

Health ! : peruvian pitou

This surprising blend is likely to appeal to beer lovers. The Pitoune brewed by Le Trou du Diable is the ideal beer for this recipe, hence the name given to the cocktail.

For 1 glass

Ingredients

• 3-4 thin lime slices
• 1 oz pisco
• 600 ml (or 1 bottle) of Pitoune

Preparation

• 1. Place lime slices in a chilled beer mug in the freezer.
• 2. Pour in the pisco.
• 3. Fill the rest of the mug with beer.

Published on lapresse.ca on June 5, 2017.